Rub some salt in two 1 cm slices of pork belly and rest for 20 mins
Pre heat the oven to 200°C
Line an oven dish with baking paper, cut each slice of pork in 3 and stack them like roof tiles in the tray. Put in the hot oven for 35 mins
Thinly slice 2 cloves of garlic and softly fry them in 2 tbsp olive oil till translucent (not brown).
Add 3 hacked anchovies and melt them, Add 1 tsp tomato paste and fry for another minute
Add 250g prunes (pitted and in parts) and 250g tomatoes (in parts)
Softly fry for 5 mins
Add the leaves of 2 sprigs of thyme and 100 ml water and boil for another 10 mins.
Add 2 tbsp double cream and season with salt and pepper
Boil 150g casereccia (or fossili or penne)
Serve a shown with the crispy pork belly on top
(Recipe by Sake Slootweg)
from simple food, looking good
Casaraccia, prune sauce and crispy pork belly Recipe
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